Based on this recipe. The crushed chiles made it pleasantly spicy to my tastes – use paprika if you don’t want it spicy. I refrigerated half the wings and nuked them the next day. (Be sure to cover them in the microwave or they can make quite the mess.) The skin was, of course, a bit softer (heating them in the toaster oven would be preferable) but perfectly acceptable.

Variation: after baking the wings, toss them with a vinegar hot sauce such as Valentina. (I bought it at a Mexican market. It has no added sugar and 0 carbs for 1 tsp.)

1/2 tsp. each: salt, crushed chiles, garlic, and onion powder (I might mix some of this up as a homemade seasoning salt – most of the seasoning salt recipes I see have too much salt and too little seasoning for my tastes)